Makes 24 squares
11⁄2 cups brown sugar
250g butter, softened
3 tsp mixed spice
2 tsp ground cinnamon
2 3⁄4 cups plain flour
1 tbsp baking powder
1⁄2 cup raspberry or strawberry jam
1⁄2 cup freeze-dried raspberries, to decorate
2 cups icing sugar
2-3 tbsp milk
2 tbsp butter, melted
1-2 drops red food colouring
Place sugar, butter and egg into a food processor. Process until well combined. Add mixed spice, cinnamon, 1 3⁄4 cups of the flour and baking powder. Pulse until combined. Add remaining flour. Pulse until mixture forms a dough.
Turn the dough out onto a floured bench and mold into a ball, then divide in half. Shape each half into 10cm (diameter) discs. Wrap separately in plastic wrap. Refrigerate for 30 minutes or until firm.
Preheat oven to 180°C. Line a 20 x 30cm slice tin with baking paper. Using the slice tin as a guide, roll each disc of dough between 2 sheets of baking paper into a rectangle big enough to fit the tin and 5mm thick.
Carefully lay the first rectangle of dough in the tin. Spoon jam on top. Smooth to cover evenly. Roll the second rectangle of pastry up on a rolling pin, lift to the top of the tin and then roll out, carefully pressing down to cover the layer of jam.
Trim away any excess dough. Prick the top layer with a fork. Bake for 25-30 minutes, until dough is golden brown. Set aside to cool.
Meanwhile, make the icing by sifting icing sugar into a small bowl. Add milk and butter. Stir until well combined and a spreadable consistency, adding more milk if needed.
Spread evenly over the slice. Sprinkle with freeze-dried raspberries. Cut into squares to serve.